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How-To

Sweet, Citrusy Passionfruit Accents Desserts

Scoop its pulp or squeeze its juice to add intense flavor to pound cake, sorbet, and fruit salad

Fine Cooking Issue 15
Photos: Ellen Silverman. Illustration: Joan Swan
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The small, purple, often wrinkled passionfruit isn’t much to look at. What it contains, though, is an ochre-colored pulp with a bright, refreshing taste that remains vibrant even when mixed with other ingredients. Its flavor has been described as sweet yet tangy, and as a blend of citrus, pineapple, and guava. Passionfruit’s ability to stand up to other ingredients and its intensity are welcome, since this fruit is costly. Passionfruit isn’t eaten out of hand, as an apple is. It’s more like a pomegranate: its seeds and pulp are scooped out and used as an ingredient or as an accent.  Lebovitz uses a passionfruit glaze to give unexpected flavor to that American classic, pound cake; and a passionfruit sorbet is a refreshing end to a meal. Recipes include: Passionfruit & Citrus Salad with Coconut Meringues; Passionfruit Sorbet; and Passionfruit Pound Cake. 

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